ArticleFrontiers in microbiology2021
Microbial Community Succession and Its Environment Driving Factors During Initial Fermentation of Maotai-Flavor Baijiu.
Article in Frontiers in microbiology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 43 papers.
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43 citing papers in PubMed.
- Changes of Physicochemical Indicators and Volatile Compounds in Grains and Liquors During the Sauce-AromaFoods (Basel, Switzerland) · 2026Article
- Traditional fermented food microbial ecosystems oriented towards industrial standards: multi-dimensional characterization and artificial regulation.NPJ science of food · 2026Review
- Investigating the Spatial Heterogeneity of Microbial Communities and Flavor Compounds During the First Fermentation Stage of Sauce-Flavor Baijiu.Foods (Basel, Switzerland) · 2026Article
- Illuminating the Patterns of Fungal Community Succession, Physicochemical Properties, Volatiles and Their Relationships in Fermented Grains for the Production of Chinese Strong-Flavor Baijiu.Foods (Basel, Switzerland) · 2026Article
- Comparative Analysis of Physicochemical Properties, Sensory Characteristics, and Microbial Communities in Jiupei Fermented with the Peel and Core of Houhuo Daqu.Current microbiology · 2026Article
- Integrated metagenomic and metabolomic analysis reveals regional style differences in Maotai-flavour Baijiu.Current research in microbial sciences · 2026Article
- Temporal heterogeneity of microbial ecosystems and its formation mechanisms in Moutai-flavor Baijiu fermentation.Frontiers in microbiology · 2026Article
- Process Regulation of Microbial-Driven Aldehyde Metabolism in Sauce-Flavor Baijiu Fermentation.Foods (Basel, Switzerland) · 2025Article
- The insight into instability mechanism of JiangxiangxingFood chemistry: X · 2025Article
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- Controlling metabolic stability of food microbiome for stable indigenous liquor fermentation.NPJ biofilms and microbiomes · 2025Article
- Effect of Wheat Varieties and Cultivation Environments on Grain Endophytes, Microbial Communities, and Quality of Medium-High Temperature Daqu in Chinese Baijiu.Foods (Basel, Switzerland) · 2025Article
- Temporal and Workshop Heterogeneity of Microbial Communities with Physicochemical Properties and Flavor Substances During Stacked Fermentation of Sauce-Flavor Baijiu.Foods (Basel, Switzerland) · 2025Article
- Effects of pits of different ages on ethyl acetate and its metabolism-related microorganisms during strong-flavor Baijiu fermentation.Frontiers in microbiology · 2025Article
- Article
- Microbial community and flavor analyses of fermented grains of Furou-type Baijiu.Frontiers in microbiology · 2025Article
- Correlation Baijiu analysis of physicochemical factors, microbial communities and flavor compounds during the piling process of Furou-type Baijiu.Frontiers in microbiology · 2025Article
- Yeasts in traditional Baijiu fermentation: diversity, functions, microbial interactions and applications.Frontiers in microbiology · 2025Review
- Environmental factors and microbial interactions drive microbial community succession during solid-state fermentation of corn husk for microbial biomass protein production.Frontiers in microbiology · 2025Article
- Composition and distribution characteristics of acetic acid-related bacteria during the fermentation process of strong-flavor baijiu.Frontiers in microbiology · 2025Article
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9 authors.
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Abstract
The microbial composition and environmental factors can take a great influence on community succession during the solid-state fermentation (SSF) of Maotai-flavor Baijiu. In this paper, high-throughput sequencing was used to reveal the dominant microorganisms and the evolution process of microbial community structure in the initial fermentation of Maotai-flavor Baijiu. The correlation analysis was carried out for the relationship between physicochemical factors and fermented microbes. The results showed that microorganisms were obviously enriched and the diversity of bacteria and fungi showed a downward trend during the heap fermentation process of Maotai-flavor Baijiu. However, the diversity of fungi in the pit fermentation process increased. Generally,
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